Caramel Cube Croissant
Caramel Cube Croissant — a Macphie recipe. Uses Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel.
- freezing time
- 15 min
- chilling time
- 1 hour
- sheet thickness (after chilling)
- 5 mm
- proofing time
- 30 min
- baking temperature
- 225 °C
- baking time (tins on)
- 15 min
- baking time (tins removed)
- 10 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie 5th Avenue Fudge Icing 12.5 kg, Caramel | |
| Bread flour | 1000 g |
| Macphie Softie® | 100 g |
| Water | 550 g |
| Yeast | 50 g |
| Pastry margarine | 400 g |
Method
Mix the flour, water, yeast and Macphie Softie® together to form a smooth dough in a spiral mixer or planetary mixer with a dough hook.
Pin out the dough to a rectangle 10mm deep.
Place the pinned out rectangle in the freezer for 15 minutes to "firm up".
Cover 2/3 of dough with layer of pastry margarine (keep chilled before use).
Give 2 half turns and chill for 1 hour (or overnight).
Give 1 further half turn then roll sheet out to 5mm thickness.
Roll the sheet tightly and cut into portions.
Place into square moulds, leave enough room for expansion during proof and baking.
Proof for 30 minutes.
Place silicone paper on top and weigh down with tins before putting in the oven (closed pan).
Bake at 225°C for approximately 15 minutes. Remove the tins and bake for another 10 minutes approximately until golden brown.
Leave to cool and decorate as required using Macphie 5th Avenue® Caramel Icing.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.